Description
This creamy tortellini soup is a comforting and hearty dish featuring tender cheese tortellini simmered in a flavorful broth with vegetables, Italian seasoning, and a splash of heavy cream. Finished with fresh spinach, Parmesan cheese, and basil, it makes a perfect easy-to-make meal that combines creamy textures with vibrant flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, coarsely chopped
Seasoning and Garnish
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh basil, chopped, for garnish
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent, to build a flavorful base for the soup.
- Add Garlic: Add minced garlic to the pot and cook for another 1 minute until fragrant, enhancing the soup’s aromatics.
- Cook Vegetables: Stir in sliced carrots and celery, cooking for around 5 minutes until they start to soften, bringing sweetness and texture.
- Add Seasonings and Liquids: Mix in the dried Italian seasoning and red pepper flakes, then pour in the chicken broth and the undrained diced tomatoes for depth of flavor and body.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld nicely.
- Cook Tortellini: Add the tortellini to the pot, cooking according to the package instructions, usually about 5-7 minutes, until they are tender and cooked through.
- Finish with Cream and Spinach: Stir in the heavy cream and chopped spinach, continuing to cook until the spinach is wilted, approximately 3 minutes, for a rich and creamy finish.
- Season Soup: Season the soup with salt and pepper to taste, adjusting the seasoning as needed for the perfect balance.
- Serve: Serve the creamy tortellini soup hot, garnished with grated Parmesan cheese and fresh basil to add freshness and enhance flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter option.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust red pepper flakes based on your preferred spice level or omit them for a milder soup.
- Fresh tortellini cooks faster than frozen; adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
